URLAI ROAST

During my latest visit to Bhubaneswar last week, I stayed at the Trident. I usually stay here because I love the ambience around. It gives one a calm and serene feeling. Trident has a large swimming pool, gym with masseurs and a 900m jogging track. Two rounds early in the morning gives you a one-mile walk which prepares you for the day.The breakfast spread is huge but the southy stuff is my preference. Hot steaming idlis and vadas. And of course, I start with fruits supposed to drive away the toxicity in the body. I top up my breakfast with a large cup of yoghurt. I have a very light lunch and a light dinner too. Eat breakfast like a king, lunch like a commoner and dinner like a pauper is my motto.

This time though I couldn't stave off my hunger pangs at around 3pm when I was back in the hotel after my morning meetings. I decided to try a mulagutanny soup, urli roast with two chapatis and a bowl of yoghurt. I must admit it was a very satisfying lunch. The urli (urlakazhangu in Tamil and potatoes in English) roast was a big dish with plenty of baby potatoes with their skin, nicely tossed in a spicy curry-leaf masala. It was delicious. For those interested in cooking it at home, here is the recipe:

Ingredients:

Baby Potatoes with skin
Chilli Powder 1 tsp
Coriander Powder 2 tsp
Turmeric Powder ½ tsp
Mustard Seeds 1 tsp
Urad Dal 1 tbsp
Oil 2 tbsp

How to make it: KISS (KEEP IT SIMPLE SILLY)

Heat oil in a pan add mustard seeds and allow to splutter.
Add urad dal and fry until light brown.
Add chilli powder,coriander powder and turmeric powder.Stir it for 3 minutes.
Add baby potatoes and salt.Mix it well.
Cover and roast on a medium flame.
Keep stirring in between.
When they turn brownish and crispy, remove from stove.

Easy to make, urli roast goes well with chapatis.